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How to make Chicken skewers with vietnamese noodle salad

Yield = 4
Prep time: 0:40
Cook time: 0:05
Total time: 0:45

Ingredients

  • 100ml rice vinegar
  • 1/4 cup (60ml) fish sauce
  • 2 tablespoons caster sugar
  • 600g skinless chicken breast fillets, trimmed of excess fat, cut into strips
  • 200g rice vermicelli noodles
  • 1 carrot, cut into matchsticks
  • 1 long red chilli, thinly sliced
  • 1/3 cup mint leaves
  • 1/2 cup coriander leaves
  • Lemon wedges, to serve

Method

  • Step 1 Soak 12 wooden skewers in cold water for 20 minutes.
  • Step 2 Mix 2 tablespoons of vinegar with 1 tablespoon each of fish sauce and sugar in a bowl. Add chicken and toss to coat. Cover and refrigerate for 10 minutes.
  • Step 3 Meanwhile, place the noodles and carrot in a bowl and pour over boiling water. Let stand for a few minutes to soften, then drain and place in a bowl with the chilli, mint, coriander and the remaining vinegar, fish sauce and sugar. Toss to combine.
  • Step 4 Heat a lightly oiled chargrill over medium heat, or heat a barbecue to medium. While heating up, thread chicken strips onto skewers. Cook on the chargrill or barbecue for 5-7 minutes until cooked through. Serve chicken with salad and lemon wedges.